Vegan baking expert Lyndsay Sung from Coco Cake Land drew inspiration from California for this gorgeous vegan dessert recipe. “Chef Heather Wong is quite possibly the cutest pastry chef ever – I’ve been following her for well over a decade, since back when she was known as Scootabaker (delivering cakes on a scooter around Los Angeles!),” explains Sung in her new book Plantcakes: Fancy + Everyday Vegan Cakes for Everyone. “I am in love with her signature pressed-flower cake bars, so here is an homage to her amazing work, veganized for your plant-based cake enjoyment! These flower-inspired modern cake bars would be so cute for a bridal shower, birthday party or fancy movie night.”

Dessert bars with pressed flowers in the frosting on a plate with a grid pattern

Vegan Pressed Flower Cake Bars

Lyndsay Sung's recipe for vegan "funfetti" cake bars topped with vanilla buttercream and pressed edible flowers.

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Course Dessert, Snack

Cuisine vegan

Servings 1 13- x 18-inch sheet cake

Ingredients

Frosting

2 cups unsalted plant-based butter room temperature
4 cups icing sugar sifted
2 tsp pure vanilla extract
1 tsp vanilla bean paste or seeds from 1 vanilla bean
1 pinch salt + more to taste
purple gel color optional

Cake

1 cup soy milk
1 tsp apple cider vinegar
5 tbsp aquafaba
1½ cups all-purpose flour
⅔ cup cake flour
1 tsp baking soda
1 tsp baking powder
¾ tsp fine sea salt
¾ cup unsalted plant-based butter room temperature
1¼ cups granulated white sugar
2 tsp pure vanilla extract
½ cup rainbow sprinkles do not use naturally coloured sprinkles

Vanilla Syrup & Decoration

1 cup water
1 cup granulated white sugar
1 tsp pure vanilla extract
assorted edible flowers see note

Instructions

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until doubled in volume, about 1 minute, using a spatula to scrape down the sides of the bowl as needed.
With the mixer turned off, add the icing sugar, vanilla extract, vanilla bean paste and salt. Pulse on low speed to gently combine without causing a dust storm. Once combined, increase to high speed and beat until the frosting is fluffy and creamy, another 1 to 2 minutes. Stir the gel colour in and store in the fridge until ready to use.

Cake

Preheat the oven to 350°F (175°C). Prepare a 13- × 18-inch rectangular rimmed baking sheet by spritzing it with vegetable oil and lining with a parchment paper rectangle cut to size, and then spritzing again with oil, to prevent sticking.
In a small bowl, mix the soy milk with the apple cider vinegar and set aside for 10 minutes to thicken. It may look a bit separated at this point, but that’s normal.
In a small bowl, vigorously whisk the aquafaba until frothy, about 30 seconds.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder and salt until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. On low speed, add the aquafaba and vanilla extract and continue beating until combined, scraping down the sides of the bowl as needed.
With the mixer on low speed, alternate between adding the flour mixture and soy milk mixture, mixing to combine after each addition: add one-third of the dry ingredients, followed by half of the soy milk mixture, followed by another third of the dry ingredients and the remaining soy milk, and then finish with the remaining dry ingredients, mixing 30 to 60 seconds in total until a smooth batter forms.
Using a rubber spatula, gently fold in the rainbow sprinkles.
Pour the batter onto the prepared baking sheet, using an offset spatula to spread it evenly to the sides. Give the pan a light tap on the counter to reduce any air bubbles. Bake for 18 to 22 minutes, until the cake is lightly golden on top, and a toothpick inserted into the centre of the cake comes out with only moist crumbs.
Let the cake cool completely in its pan set on top of a wire rack.

Vanilla Syrup & Decoration

In a small saucepan set over medium-high heat, heat the water and sugar until they are gently boiling and all the sugar has dissolved. Remove from the heat, stir in the vanilla extract and let cool completely before using.
Carefully remove the cake from the baking sheet and set on a flat surface such as a large cutting board. Using a large sharp knife, cut the cake in half crosswise. Using a pastry brush, brush a generous amount of vanilla syrup onto the first layer. Spread a generous, even layer of the light purple buttercream on the top of the first layer. Place the other half of the cake on top of the buttercream, top side down, and gently press down.
Add a second brushing of vanilla syrup to the top layer of cake. Then, using an offset spatula, spread the remaining buttercream in a generous, even and smooth layer over the top of the cake.
Place the edible flowers on top of the cake in a pleasing pattern.
Chill the cake until firm, about 30 minutes. Using a very sharp large knife heated up in hot water and then dried, trim the edges of the cakes to give you a clean cut edge for your cake bars. Slice the cake crosswise into 8 strips, then slice in half vertically to create 16 slender bars, wiping the knife clean between cuts as needed.
Assemble the cake bars on a platter or cake plate and serve.
This cake will taste freshest eaten within a day of making it, but can be stored in the fridge, covered, for up to 3 days.

Notes

Pressed edible flowers generally take up to 2 weeks to dry and flatten – so if you don’t have that kind of time, power-press them for a day and you’ll still be able to use them, they just won’t be paper-flat! Make sure you’re using certified organic edible flowers from the farmers’ market, grocery store, or your own garden. I’ve used ruffly pansies in a myriad of colours.